David vs Goliath: The challenges for plant-based meat companies competing with animal-based meat producers

Abstract

An extensive body of literature has recently discussed how the transition from animal-based meat to alternative sources of proteins could help to reduce the environmental impacts of livestock chains, such as greenhouse gas (GHG) emissions. Alternative proteins are broadly characterized as being made with ingredients that replace traditional protein sources and have a lower environmental impact, while the terms “meat analogs” and “meat substitutes” refer more specifically to alternative protein products that incorporate the nutritional and sensory characteristics of meat.